肉类类型中的营养成分通过滚动滴-接口聚电解质复合 (RD-IPC) 进行分层结构化
Valerie J Y Chng1, Geraldine Chan1, Pei Ying Lim1
1Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, 138669, Singapore.
Food research international (Ottawa, Ont.)
|January 29, 2026
概括
研究人员开发了一种新的方法,使用滚动滴滴界面聚电解质复合 (RD-IPC) 来创建结构化肉类类型. 这些植物性和培养肉类产品模仿猪腹层,为改善消费者接受替代肉类提供了潜在的机会.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 消费者接受替代肉类取决于模仿养殖动物肉的感官特性.
- 开发结构性肉类类型需要了解结构和细胞组件对质地和风味的影响.
- 现有的肉类类型往往缺乏像猪肚这样的传统肉类的熟悉的分层结构.
研究的目的:
- 设计一种方法,以交替的蛋白质和脂肪层制造结构化肉类类似物.
- 评估含有植物蛋白和培养猪细胞的肉类类似物质的纹理和感官特性.
- 为了比较这些新类型的感觉配置与传统的猪肚.
主要方法:
- 滚动液滴界面聚电解质复合 (RD-IPC) 用于制造分层纤维.
- 质地分析 (TPA) 评估了不同成分 (植物蛋白,脂肪或两者) 的结构的机械性能.
- 气色谱质谱法 (GC-MS) 分析了煮熟样品的感官特性,比较了猪腹的类似物.
主要成果:
- 与均质结构相比,分层结构表现出不同的纹理特性.
- 仅含植物蛋白质的结构显示出更高的性和弹性.
- 混合脂肪猪细胞结构显示,经热处理后的味道更接近生猪腹,尽管制复制需要更高的细胞负载.
结论:
- RD-IPC是一种生产结构化混合肉制品的可行工艺,具有多层脂肪和蛋白质成分.
- 该研究强调了结构和细胞组件在肉类类别中实现所需的感觉属性的重要性.
- 进一步优化细胞含量和工艺缩放可能会导致吸引人的替代肉制品的商业化.
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